Salmon and Blistered Tomatoes over Arugula
Sun-Dried Tomato Hummus Crispbread
Ingredients
- 2 Tbsp finely chopped fresh oregano
- 1 tsp kosher salt, divided
- 1 tsp pepper, divided
- 6 (6-oz) salmon fillets
- 3 Tbsp olive oil, divided
- 2 pints grape tomatoes
- 3 cloves garlic, minced
- 1 (5-oz) pkg baby arugula
- 1 (5-oz) pkg baby spinach
- ½ cup olive oil vinaigrette
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp fresh lemon juice
Instructions
- Sprinkle oregano and ½ tsp each salt and pepper over salmon. Cook salmon, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork. Remove salmon from skillet; keep warm.
- Cook tomatoes and garlic in 1 Tbsp hot oil in skillet over medium-high heat 5 minutes or until tomatoes begin to burst, stirring occasionally. Stir in ½ tsp each salt and pepper.
- Toss together arugula, spinach, vinaigrette, and cheese in a large bowl. Serve salmon and tomatoes over greens.
Side Dish Ingredients
- ¾ cup roasted garlic hummus
- 6 slices multigrain crispbread
- 6 Tbsp sliced sun-dried tomatoes in oil
Side Dish Instructions
- Spread hummus on each crispbread slice; top with tomatoes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
444
|
119
|
563
|
| Fat (g) | 27 | 6 | 33 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 38 | 4 | 42 |
| Carb (g) | 910 | 15 | 925 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 663 | 212 | 875 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
